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410 8 |
Ultima descărcare din IBN: 2024-02-19 11:55 |
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664.844.014/019:663.26 (1) |
Conservarea substanţelor alimentare organice (în general.) Conservarea produselor din plante, a produselor vegetale (95) |
Vin. Producerea vinului. Oenologie (443) |
SM ISO690:2012 BALAN, Mihail, ŢISLINSCAIA, Natalia, DODON, Adelina, VIŞANU, Vitali, MELENCIUC, Mihail, GÎDEI, Igor, PATRAȘ, Antoanela. O metodă nouă de procesare: uscarea în strat suspendat a semințelor de struguri. In: Revista de Ştiinţă, Inovare, Cultură şi Artă „Akademos”, 2021, nr. 3(62), pp. 19-24. ISSN 1857-0461. DOI: https://doi.org/10.52673/18570461.21.3-62.02 |
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Revista de Ştiinţă, Inovare, Cultură şi Artă „Akademos” | ||||||
Numărul 3(62) / 2021 / ISSN 1857-0461 /ISSNe 2587-3687 | ||||||
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DOI:https://doi.org/10.52673/18570461.21.3-62.02 | ||||||
CZU: 664.844.014/019:663.26 | ||||||
Pag. 19-24 | ||||||
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Grape seeds are the raw material from which vegetable oil is subsequently extracted. One of the pressing problems of the drying processes of wet vegetable products is the long duration of their thermal processing, which leads to increased energy consumption and decreased quality indices. This problem is exacerbated by the drying of seeds, which are rich in fatty acids and receptive to oxidation processes. For seeds, including grape seeds, it is beneficial to dry in a suspended layer with the application of microwaves. The application of currents with super high frequency essentially intensifies the drying process, ensuring a much higher quality of seeds. This method allows the automatic selection of already dried particles from the total seed mass and their removal from the heat treatment area, thus ensuring a maximum reduction in the heat treatment time, and therefore in the favorable conditions for oxidation of fatty acids. |
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Cuvinte-cheie grape seeds, drying, process, suspended layer, aerodynamic properties, Installation, seminţe de struguri, uscare, proces, strat suspendat, proprietăți aerodinamice, instalaţie |
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